1/4 cup enchilada sauce
1 tsp Aleppo (or other ground pepper)
1/4 tsp cayenne (more or less depending on spicy level)
1 tsp cumin
1 tsp Chile lime seasoning blend from Trader Joe’s (optional)
1 1/2 cups of milk
1 cup shredded extra sharp cheddar cheese
1 cup shredded Monterey Jack
2 Tbsp cornstarch
1. Bring 1½ cups of the milk to a simmer in a medium saucepan over medium-high heat (whatever you do, don’t turn your back on it, as me how I know - lol). Whisk the cornstarch, spices, and ¼ Cup of enchilada sauce together once combined, whisk into the simmering milk. Continue to cook, whisking often, until the sauce has thickened, about 2 minutes.
2. Off the heat, stir in the cheeses until all the cheese is melted and smooth. Season with salt to taste.
This would be great on Nachos, Tacos, Broccoli, Steamed Cauliflower, Crackers, Chips, French Fries, or just by the spoonful.
P.S. This recipe is so easy to make and customize to your taste & spice levels.
P.S.S. This makes a little over a pint of sauce.
TO MAKE AHEAD
The sauce can be refrigerated in an airtight container for up to 4 days. Reheat the sauce over low heat, whisking to recombine.
You know what I LOVE about this CHEESY CHICKEN ENCHILADA DIP recipe? It's that you can fine tune it from the regular full fat version, to a just-as-yummy lower fat version.
2 cups shredded cooked chicken
1 cup sour cream
1 can black beans (drained)
1 can diced green chilies
1 8-oz package cream cheese
1 can enchilada sauce
1 cup shredded cheese
1 tbsp taco seasoning
Preheat oven to 450°. Add all of the ingredients, except shredded cheese, in large bowl and stir to combine. Place contents in baking dish and top with shredded cheese. Bake for 20-30 mins. Serve with tortilla chips. Enjoy!
For the low fat version, make these swaps...
Sour Cream --> Plain Greek Yogurt
Cream Cheese --> Non-fat Cream Cheese
Shredded Cheese --> Low-Fat Shredded Cheese
Tortilla Chips --> Pour the dip over Baked Cauliflower
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